The Most Outstanding Peruvian Chefs

Prominent Peruvian chefs include Gastón Acurio, often called the "ambassador of Peruvian cuisine"; Virgilio Martínez, known for his haute cuisine and Central restaurant; Pía León, who was named the World's Best Female Chef in 2021 and leads Kjolle; and Mitsuharu 'Micha' Tsumura, whose restaurant Maido was recognized as the best in the world in 2025. Other notable chefs include Rafael Osterling, José del Castillo, and Víctor Gutiérrez, a Michelin-starred pioneer in Europe.

Chef by Chef

Gastón Acurio: Considered the "ambassador" of Peruvian cuisine, he founded the renowned Astrid y Gastón and has promoted local gastronomy.

Virgilio Martínez: Recognized for his focus on haute cuisine and his restaurant Central, which was named the best in the world in 2023.

Pía León: Owner of Kjolle restaurant and recognized as the World's Best Female Chef in 2021, she is leading the redefinition of Peruvian cuisine.

Mitsuharu 'Micha' Tsumura: Chef of Maido restaurant, which was named the best in the world in the 2025 edition of the World's 50 Best Restaurants.

Rafael Osterling: A master of fusion cuisine, he is another leading figure in the culinary world.

José del Castillo: He stands out as a master of coastal cuisine.

Víctor Gutiérrez: A pioneer of Peruvian gastronomy in Europe, he opened the first Peruvian restaurant to earn a Michelin star in Salamanca in 2003.

William 'Titi' Chan: A pioneer of tusán (Chinese-Peruvian) cuisine and founder of Chifa Titi.

Carlos Delgado and Nando Chang: Award-winning chefs in the United States for their work at restaurants such as Causa, Amazonia, and Itamae Ao, demonstrating the strength of Peruvian cuisine outside the country.

César León: He has gained a reputation for his sustainable and environmentally friendly approach, which has allowed him to excel in the Sacred Valley, one of Peru's most iconic regions. His restaurant El Huerto uses organic and local produce grown in the Andes Mountains, giving his dishes an unparalleled freshness. César León has been acclaimed for his commitment to sustainability and the use of local produce, which has earned him numerous awards in Peru.

Her work at El Huerto is a testament to how Peruvian cuisine can be both innovative and ecological, based on fresh and environmentally responsible ingredients.

María José San Román: She is one of the most prominent chefs in Peruvian regional cuisine, known for her work in northern Peruvian cuisine. Her restaurant, La Huaca, has been a gateway to the flavors and traditions of the northern region, bringing typical ingredients from that area such as caigua, loche, and guinea pig to haute cuisine.

María José San Román has been recognized for her work promoting regional cuisine and reviving traditional dishes.

Her approach seeks to highlight Peru's most humble and traditional cuisines, many of which have been overlooked by haute cuisine but are fundamental to the country's identity.